This cake is rich and very easy to make for an afternoon coffee with friends.
Learn more about Emilia Molinari
Ingredients6 portions
Preparation
Heat the oven to 180ºC. Grease a round mold 25 centimeters in diameter and flour.
In a bowl beat the yolks with 200 grams of sugar, until they double in volume and turn white.
Wash the lemon and grate and add the scrape to the yolks with the yogurt and the oil.
Sift the flour and royal and add to the mixture wrapping. Apart beat the egg whites to the point of nougat and mix to the pasta also wrapping delicately.
Put the mixture in the mold and bake 30 minutes. While preparing a syrup: in a saucepan boil 250 milliliters of water with the lemon juice and the rest of the sugar for 15 minutes. Let cool.
When the cake comes out of the oven wait 10 minutes and unmold, then put the syrup on it little by little let it cool. Go to a platter.
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